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Hydrolyzed Soya Lecithin

Non-GMO Hydrolysed Soya Lecithin, Light brown semi viscous liquid, an enzymatically modified, It contains more hydrophilic portion. easily digestive, useful for various kinds of foods such as baked goods, chocolates, ice creams, frostings, margarines, infant formulas, non-dairy creams, non-stick cooking sprays, biscuits, salad dressing, The benefits of lecithin are used throughout several industries from food, bakery, confectionery and cosmetics to pharma applications.
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PHYSICAL & CHEMICAL ANALYSIS
<Parameter Specification
AcetoneInsoluble% Min. 56%
Moisture% Max 1%
Viscosity (25C) Max 120Poise(12Pas)
Acid Value Max 45mgKOH/g
ColourGardner Max 13
PeroxideValue Max 10meq O2/Kg
Hexane/TolueneInsoluble Max 0.3%
MICROBIOLOGOCAL ANALYSIS
Parameter Specification
TotalPlateCounts Max 5000cfu/g
Enterobacteriaceae <10cfu/g
Coliforms <10cfu/g
E. Coli Absent/g
Yeast & Moulds <100cfu/g
Salmonellae Absent/25g

SHELF LIFE

Minimum 24 months from the date of manufacture Retained in original packing, Keep away from direct sunlight and air. Recommended (16-32 ˚C) . Storage below 16 ˚C may cause separation of oil.

PACKAGING
ISO Bulk, 1000 Kg IBCs, 200 Kg Drum, 25 Kg Pails